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Your party menu should make a strong and interesting statement. Using fresh herbs for
cooking is a surprisingly easy way to make that statement. They will give your dishes a distinctive aliveness as well as add a sunny and perfumed character, color and a professional finish. Even if you
don't use them in your everyday cooking, indulge the taste buds of your party guests. Herbs
and spices are the greatest joy to use--nature's gift to cooks. FRESH
HERBS
Fresh herbs are a quick and easy way to enhance the flavor of a finished dish as well. Use the same herb the food was cooked with and chop and sprinkle on appetizers, casseroles, meat courses or vegetable dishes.
Basil, parsley, cilantro, thyme and chives which have soft leaves are the best for sprinkling. They are fresh tasting and will
compliment bold or mild flavors. Beware of rosemary and sage. They are quite fragrant but may quickly overpower other flavors and the chopped
leaves of these herbs are not pleasant to bite into. Do not chop leaves until right before use otherwise their fragrant oils will evaporate or they will change colors. Use a
very sharp knife and make sure they are dry as they will lose flavor in the liquid and be harder to chop. Herbs de Provence
or Herbes de Provence is a
versatile and savory spice blend. Purchased versions use dried herbs. Here is my
adaptation using fresh herbs. Delicious on hot
carrots, corn, salads, beans, baked chicken, roasted lamb and seared rib-eye
steak. Also use in meat or vegetable soups and stews. Herbs
de Provence Recipe Dried
lavender buds are one of the distinguishing tastes of Herbes de Provence.
They may be hard to find but try gourmet
herb markets or health food stores. Make sure they are food grade. If not found
just omit.
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While dried herbs are indispensable they are best used during the actual cooking process.
Fresh herbs are best used in the last few moments of cooking as lengthy exposure to heat will weaken their
delicate bouquet. They shouldn't cook in liquids for more than one hour. To substitute fresh herbs for dried in a recipe use the general ratio
of 3 to 1. That is, use 3 times as much fresh as dried. Start by using small amounts and
tasting before adding more. Herbs and spices for cooking should enhance
not overpower food flavors. Some have a dominant punch and can be used by themselves or in combination with milder ones. Milder herbs can be
blended into many delightful flavor combinations. Experiment and
enjoy. 